Hoisin Tofu & Veggie Stir-Fry
with Garlic Rice & Sesame Aioli
Bursting with family-friendly Asian flavours, everyone will be happily getting their daily dose of veggies in with this stir-fry.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1
carrot
1 bag
green beans
½
lime
1 packet
firm tofu
(Contains Soy; May be present: Gluten, Peanut, Sesame, Wheat. )
1 packet
hoisin sauce
(Contains Sesame, Soy;)
1 packet
sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1 packet
garlic aioli
(Contains Egg;)
1 packet
crispy shallots
1 bag
mixed leaves
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1 tsp
brown sugar
1.25 cup
water (for the rice)
2 tbs
plain flour (or gluten-free plain flour)
(Contains Gluten;)
1.5 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
1 tbs
water (for the sauce)
Nutritional Values
Utensils
Cooking Steps
Finely chop garlic. In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. Add jasmine rice, the water (for the rice) and a good pinch of salt. Bring to the boil. Reduce heat to low and cover with lid. Cook for 12 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
While rice is cooking, thinly slice carrot into half-moons. Trim and halve green beans. Roughly chop mixed leaves. Cut lime into wedges. Cut firm tofu into 1cm chunks. In a medium bowl, combine the plain flour and a pinch of salt. Add tofu, gently tossing to coat.
In a small bowl, combine hoisin sauce, the soy sauce, the water (for the sauce), brown sugar, a squeeze of lime juice and 1/2 the sesame seeds. In a second small bowl, combine garlic aioli, remaining sesame seeds and a small splash of water.
In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and green beans, tossing, until softened, 4-5 minutes. Add mixed leaves and cook until wilted, 1-2 minutes. Transfer to a plate and cover to keep warm.
Return frying pan to medium-high heat with a good drizzle of olive oil. When oil is hot, cook tofu, turning occasionally, until golden, 5-7 minutes. Remove from heat, then add hoisin mixture. Stir, then return cooked veggies to pan. Toss to coat. Season with pepper.
Divide garlic rice between bowls. Top with hoisin tofu and veggie stir-fry. Drizzle with sesame mayo and sprinkle with crispy shallots. Serve with any remaining lime wedges.